Noodles with pork and curry paste

Ingredients

• 400 g wheat noodles
• 400 g pork tenderloin
• 100 g frozen green peas
• 1 red bell pepper
• 1 bunch of thick green onions
• 2 tbsp. l. red curry paste
• 200 ml of coconut milk
• a pinch of brown sugar
• 4 tbsp. l. vegetable oil
• salt

Cooking

Step 1

Boil the noodles according to package instructions, rinse with cold water and pat dry. Cut the tenderloin and peeled sweet pepper into thin strips. Pour boiling water over the peas and leave for 5 minutes. Then discard in a colander.

Step 2

Cut off the white part of the onion and cut it into small pieces. Cut the green part into slices of 2 cm slightly obliquely. In a wok, heat up 1 tbsp. l. oil and sauté the onion, 30 sec.

Step 3

Add a cutout. Fry over high heat until golden brown, 4 minutes. Add bell peppers and peas, cook 1 minute more, add curry paste and mix well. Pour in coconut milk, season with salt and sugar. Let it boil, add the noodles and serve immediately, sprinkled with cilantro.